GF Lazy Lasagna

I am completely spoiled by My Love who truly is the best cook in the house. I LOVE cooking and baking, but he has the talents. I putter and produce tasty things… he putters and my whole family runs to the table. Bah. it’s a gift that he sometimes wishes he didn’t ahve, because I’m not too sure he is fond of cooking all that much. That being said, let me just tel you that I had to complete shoo him out of the kitchen on Christmas Day so my mom and I could cook together. (I LOVED cooking with her!)

The Lazy Lasagna was something my love created. He didn’t believe me when I told him that he didn’t have to pre-cook the lasagna noodles before making a lasagna and that he could truly save himself a TON of time if he just tried it my way once. And guess what? It’s now the standard lasagna cooking in our house. It’s versatile too. We made this lasagna with some sweet Italian sausage but I’ve made it before with zuchini and other veggies in lieu of the meat. (Don’t tell my Carnivore Love, please!)

For those of you who have time to bake something, but not the time to fuss with getting it in to the oven, this is the recipe we recommend. It takes a little while to put it together (gets faster with practice) and you can put it in to the fridge to bake the next evening. (We’ve done that for school nights/work nights around here to save some time when we are walking in the door HUNGRRRRRRRRRY at 5:00!) I think it *could* even be frozen before baking as well, BUT I won’t swear to that as we’ve never tried it. (So if you try it, post a comment so others will know too, k? Thank you!)

Sauté the onion until soft (or slightly carmelized, if you prefer). Add the minced garlic and saute a littel more until fragrant (about 1 -2 minutes).

Add your chosen ground meat and cook meat thoroughly.

Add the pasta sauce. Cook until heated through. Season to taste with salt, pepper and fennel. Turn off the heat.

In a small bowl, mix together ricotta and cottage cheese.

In your baking dish, label 1/2 cup of your pasta sauce (or more) to cover the bottom of the baking dish completely with a bit of sauce. Top this layer of sauce with one layer of dried, uncooked lasagna noodles. Top the noodles with a good smear of the cottage cheese/ricotta spread. Top again with the pasta sauce. This time, be generous with your sauce. And repeat: noodles then cottage cheese/ricotta spread then pasta sauce. Be generous with your sauce.

Once you’ve finished all of your layers (you should be able to get at least three if not four layers of pasta), finish the pasta by topping more generously with pasta sauce. Then top with your shredded cheese.

Cover with foil and bake at 425 for 60 minutes or until you can easily insert a fork through your noodles and they are al dente (or tender to your preference).

Happy Gluten Free Eating, Folks! I’m off to run errands with the Chicklet, the Love and my parents.~Kate

15 comments on “GF Lazy Lasagna”

Now I know what I’m making for New Year’s Eve! I love lasagna and since discovering Tinkayada lasagna noodles, we have it now and then. But still, I will confess, I always think it’s a hassle to cook the noodles first. But not anymore! I will definitely be trying your way. Thanks for the tip!

Made this last night and totally loved it. Unctious and filling, mmmmmmmmm. – it’s gonna be lunch today. This is the first gf meal I’ve made, being only recently diagnosed. The noodles were delicious and I was GOBSMACKED with how good it was. Thanks guys. HAPPY NEW YEAR.

I got right up the point where I was putting on the final shredded cheese topping, and as I’m carefully sprinkling it on, I suddenly wondered why the light yellow cheese looked green….
aargh! There was a ball of mouldy shredded cheese near the bottom of the package! Of course I couldn’t throw out the entire lasagne, so I carefully picked all the cheese plus all the ricotta/cottage cheese top layer off my work of art (all the while muttering curses under my breath)… back to the store for a free replacement of the cheeses, and now my creation is bubbling and spluttering away in the oven – albeit much later than I had intended!

Thanks for the recipe though, it looks delicious and I’m sure when I finally get dinner it will be!!

Thank you so much for all these recipes I truly don’t know where to start. I know I will make the fried Garbanzo beans, and can’t wait to make the potstickers. I don’t know why I’m so scared to try gluten free baking but for some reason I am.
I just finished my first 30 days without gluten and need some new recipes, I’m so sick of grilled chicken and rice.
I would love to see more info on storing your dishes after they’re cooked for example what stores best and what does not. Currently I cook something then eat it for two or three days then cook something else.
I need some variety and this website is just the ticket. It’s bookmarked.